There has been a lot of hype this year (or as much hype as anything passover inspired can garner) over the new Charoset ice cream by Ben & Jerry’s. Consisting of a vanilla base with a swirl of apples and nuts, this new ice cream debuted just in time for Passover.
But don’t forget, I had this idea first!!!
Last year, when brainstorming ideas for Passover ice cream, my first thought was to make a charoset inspired ice cream with a Manischewitz base. Unfortunately, my friends vetoed this idea but we ended up with a super delicious chocolate covered matzo ice cream instead. However, I vowed to make it this year…although with a slightly improved and re-worked concept. And make it I did! (along with 2 chocolate cakes, chocolate covered matzo ice cream and coconut macaroons)
I decided to forego the Manischewitz ice cream base (the main source of concern from my friends) in favor of a cinnamon ice cream. I then mixed in candied walnuts and cooked apples and topped it with a Manischewitz raspberry sauce. While the chocolate covered matzo ice cream was still the favorite, everyone seemed to like the charoset ice cream (and the Manischewitz sauce!). This might be the start of a new passover tradition! Or I could always try to make a maror ice cream next year. :)
Disclosure: This ice cream contains corn syrup and corn starch and therefore does not adhere to strict Ashkenazi Passover rules.
Charoset Ice Cream: Cinnamon ice cream with apples and candied walnuts
(adapted from Bon Appetit)
1 cup walnuts (about 3 1/2 ounces)
2 tablespoons light corn syrup
1 tablespoon sugar
1/2 teaspoon salt
Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine walnuts and all remaining ingredients in medium bowl; toss to coat. Spread nut mixture on prepared baking sheet (some nuts may clump together). Bake until nuts are deep golden and sugar mixture is bubbling, stirring occasionally to break up clumps, about 15 minutes. Cool completely on baking sheet. (Can be made 3 days ahead. Store in airtight container.)
1 1/2 apples of your choosing, chopped into small cubes
1 Tbs butter
2 Tbs sugar
dash of ground cinnamon
Heat the butter in a small sauce pan over medium heat. Once melted, add the apples, sugar and cinnamon and toss to coat. Cook until softened, about 5 minutes, and then set aside.
Cinnamon Ice cream:
(adapted from Jeni’s Splendid Ice Cream)
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
3 oz of cream cheese, softened
1/4 teaspoon fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
1/4 cup light corn syrup
2 cinnamon sticks
1/2 tsp ground cinnamon
1 tsp vanilla extract
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
Combine the remaining milk, the cream, sugar, corn syrup, and cinnamon sticks in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.
Gradually strain the hot milk mixture into the cream cheese mixture and whisk until smooth. Whisk in the ground cinnamon and vanilla extract. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
Pour the ice cream base into the frozen canister and spin until thick and creamy. Add the end, add in the apples and candied walnuts.
Pack the ice cream into a storage container. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
Serve with Manischewitz sauce below.
Manischewitz Raspberry Sauce
1 1/2 Cups Manischewitz wine
10 oz frozen raspberries, defrosted
1/4 cup sugar
Bring the Manishcewitz wine to a boil and simmer until reduced to about 1 cup, about 5 minutes. Add the raspberries and sugar and simmer for an additional 5 minutes. Allow to cool and then carefully transfer to a blender and blend until liquified. Strain sauce and then cool. Can be made 2 days ahead of time. Spoon over ice cream for the complete charoset experience.